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Easy Peasy Blueberry Cheesecake

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 300

Ingredients

Scale
  • 1/4 cup (50g) butter, melted
  • 7 oz. (200g) (lemon) shortbread cookies
  • 14.4 oz. (400g) mascarpone
  • 12.3 oz. (350g) cream cheese
  • 1/2 cup (100g) sugar
  • 2 tbsp. cornstarch
  • 1 tsp. vanilla paste
  • 3 eggs
  • zest of 1 organic lemon
  • 8.8 oz. (250g) blueberries

Instructions

  1. Preheat the oven to 350˚F (175°C). Line a springform tin with 9 inch (23cm) with baking parchment or grease and set aside. Wash the blueberries and let drain.
  2. Crush the shortbread cookies until you have fine crumbs. Melt the butter and mix with the cookie crumbs. Pour into the springform and press to the bottom to form a base – works best with the back of a spoon. Place in the fridge until needed again.
  3. Add the mascarpone, cream cheese, sugar, cornstarch, vanilla paste, eggs and lemon zest to a large bowl and mix until well combined. Fold in half of the blueberries and then pour the mixture into the springform tin with the cookie base. Sprinkle the remaining blueberries on top of the filling and press down a bit. Bake for 50-60 minutes – the center of the cake should be still a bit wobbly in the center. Turn the oven off and open the door a bit – let the cheesecake cool down inside the oven for about 30 minutes, then take out and let cool down completely. Place in the fridge for a couple hours or overnight before serving.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 10